Creating the Small Pumpkin Roll Cake with Chocolate Filling is simple if you follow these detailed steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well-combined.
3. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until light and fluffy.
4. Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract to the egg mixture until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
6. Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly.
7. Bake: Place in the preheated oven and bake for 15-20 minutes or until the cake springs back when lightly touched.
8. Prepare for Rolling: Once baked, remove the cake from the oven and immediately run a knife around the edges to loosen it. Invert the cake onto a clean kitchen towel dusted with powdered sugar.
9. Roll the Cake: Starting from one short end, carefully roll up the cake along with the towel. Let it cool completely in this rolled position for about 30 minutes.
10. Make the Filling: Meanwhile, if desired, whip the heavy cream until soft peaks form. Fold in the chocolate spread until smooth and combined.
11. Unroll and Fill: Once the cake is cool, gently unroll it and spread the chocolate filling evenly over the surface, leaving a small border around the edges.
12. Roll Again: Carefully roll the cake back up without the towel this time, making sure the filling stays inside.
13. Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set before slicing.

Follow these precise steps, and you’ll craft a Small Pumpkin Roll Cake with Chocolate Filling that is truly sensational!